Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation-Reference-Cited by-同舟云学术

Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation

Published:2020-10-02 Issue:7 Volume:56 Page:3157-3165
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Guo Lunan¹^ORCID,Fang Fang²^ORCID,Zhang Yao¹,Xu Dan¹,Jin Zhengyu¹,Xu Xueming¹³

Affiliation:

1. The State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 LiHu Road Wuxi Jiangsu214122China

2. Whistler Center for Carbohydrate Research Department of Food Science Purdue University 745 Agriculture Mall Dr West Lafayette IN47907USA

3. Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University 1800 LiHu Road Wuxi Jiangsu214122China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14806

Reference43 articles.

1. Mini Review: On the Elasticity of Wheat Gluten

2. FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin

3. Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

4. Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

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